Jello Mold

Disclaimer, Jello is not easy to photograph. Especially in failing light after stuffing yourself with turkey. My photos do not do justice to this most heavenly of dishes.

Growing up, no celebration was complete without jello mold. This tangy, creamy, colourful, and fruit-tastic dessert is as emblematic of festivities in our family as champagne is to many. This can be enjoyed as a dessert, or as a side dish eaten along with the turkey.A rather unassuming dish, many people who've never tasted it initially turn it down. (I mean, with a name like that... We've tried to think of a better name, but the name is too ingrained in the family.) Once we do convince the doubters to give it a shot, they always go back for more! My husband in fact had never tried it until this Thanksgiving, but after one bite he looked at me and declared "This is my new favorite thing!"
The recipe can be easily adapted to suite the occasion or your personal tastes (blue Jello has been employed four Independace day), but I highly encourage you to try it just as it is. You will go back for a second piece, and it will be twice as big as the first!
I decided to make use of some antique molds and fancied up my Jello a little for the holiday. They came out of the molds quite well, but I think I'll stick to making it in a jelly roll pan in the future. Far easier, and you can get a larger portion. Also, I forgot to buy strawberries and didn't realize my error until after my second trip to the store the day before Thanksgiving. No way was I going back! But still it was good.

Our Traditional Jello Mold

1 large package raspberry Jello
1 cup boiling water
2 12 ounce packages frozen raspberries or strawberries, thawed and chopped but not drained
1 pint sour cream
1/3 cup chopped walnuts (I omit these as I'm now allergic)
1 large package cherry Jello
1 1/2 cups boiling water
1 can whole berry cranberry sauce
1 8 ounce can crushed pineapple, drained

Dissolve raspberry Jello in boiling water. Add raspberries or strawberries and pour into a 9" by 13" jelly roll pan or equivalently sized dish. (It needs to be a good inch and a half deep.) Allow to set up in the refrigerator until firm. Mix sour cream and nuts and spread over the set layer of Jello. Dissolve cherry Jello and 1 1/2 cups boiling water. Add cranberry sauce and pineapple. Allow to cool slightly, so as not to melt the sour cream. When cooled, but still liquid, gently pour over the sour cream layer. Allow to set.